Cajun Beef Linguine Cheesy Sauce (Printer-Friendly Version)
Linguine tossed with spiced beef and a velvety Velveeta-Parmesan garlic sauce for a comforting, flavorful meal.
# Required Ingredients:
→ Pasta
01 -
250 g linguine pasta
→ Meat
02 -
450 g ground beef
→ Cheese and Dairy
03 -
113 g Velveeta cheese, cubed
04 -
60 g freshly grated Parmesan cheese
05 -
120 ml heavy cream
06 -
28 g unsalted butter
→ Vegetables
07 -
1 medium onion, diced
08 -
1 red bell pepper, diced
09 -
3 cloves garlic, minced
→ Seasonings and Oils
10 -
15 ml olive oil
11 -
10 g Cajun seasoning
12 -
To taste salt
13 -
To taste cracked black pepper
→ Garnish
14 -
15 g fresh parsley, chopped
15 -
Additional Parmesan for serving
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 60 ml of pasta water, then drain and set aside.
02 -
Heat olive oil and butter in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 -
Add ground beef to the skillet with the sautéed vegetables. Season with Cajun seasoning, salt, and black pepper. Cook until beef is fully browned, breaking it into small crumbles with a spatula.
04 -
Reduce heat to low. Stir in heavy cream, then add cubed Velveeta cheese. Stir continuously until cheese is melted and sauce is smooth. Fold in grated Parmesan and allow sauce to thicken slightly.
05 -
Add cooked linguine to the skillet and toss gently to coat thoroughly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.
06 -
Sprinkle chopped parsley and additional Parmesan cheese over the top. Serve hot for best flavor.
# Handy Cooking Tips:
01 -
Reserve pasta water when draining to adjust sauce consistency if needed.
02 -
For reheating leftovers, warm gently on stovetop adding a splash of cream to restore sauce texture.